Fried Fish, Pritong Alumahan

Pritong Isda, every fish lover for sure has a favorite type of fried fish. I always love fried fish, they are quick and easy to prepare, just rub the fish with salt and fry with oil. Fish can be fried with minimum oil or if you prefer a crispy fried fish use a deep fryer. Pinoy usually fry fish with just salt to taste and serve with chopped tomatoes or with soy sauce or vinegar dip spiced with hot chilies. For a variety fish are also fried with flour coating, with batter or coated with bread crumbs. Here is a recipe of a lightly flour and egg coated fried fish. For this recipe I use alumahan but any fish can be fried with this method. The fish is dip with beaten egg and dredge with flour. The best result is to deep fry the fish but they could always be fried using a wok with a little extra oil, however the result would not be always comparable. Here is the recipe.

Ingredients:



1 kilo big size alumahan, about 4 pieces a kilo
1 cup corn starch
1 egg beaten
salt and pepper
cooking oil

Cooking procedure:

Remove gills and innards of alumahan. Wash fish thoroughly drain and slit cut along the length of each fish on both sides. Rub each fish with salt and pepper and let stand for 5-10 minutes. Keep chilled in refrigerator. When ready to fry, dip in beaten egg and lightly dredged in flour deep each fish, keep aside. In a deep frying pan heat enough oil to cover fish until it start to smoke, drop and arrange each fish in the frying pan and deep fry for 3-5 minutes each side or until golden brown. Serve crisp hot with your choice of dipping sauce.



See other related alumahan recipe;
Inihaw na Alumahan



See other fried fish recipe;
Crispy Fried Dilis
Crispy Fried Espada
Crispy Fried Fish
Pritong Asuhos
Pritong Tilapia

Chicken Barbecue, Chicken Barbeque

Chicken Barbecue is another food that is loved by my kids. If given the choice between Pinoy chicken barbecue and the fried chickens of popular fast foods like the KFC chicken they will happily choose barbecue. Today I am offering a recipe different from my inihaw na manok. That previous recipe uses the commercially sold Mama Sita’s barbecue marinade, now I have to go a little bit intricate by using marinade that our mothers have been using before the birth of commercially sold marinade. To most Pinoys there are no exact quantities of ingredients for the marinade, marinade ingredients are being poured straight from the bottles or container, by heart our mothers know how much is to be used for a 2 kilo chicken or perhaps they will have to do with what ever available ingredients. For my recipe I have included quantities for the reasons that most of the readers are only starting or learning to cook, but keep in mind also that this quantities are not mandatory, you will learn later on to adjust to your preference. Here is the recipe.

Ingredients:

2 kilo chicken leg
1/2 cup soy sauce
1/4 cup kalamansi extract
1 cup Sprite or 7-UP
2 tbsp Worcestershire sauce
1/4 cup tomato ketchup
1/2 cup brown sugar
1/2 head garlic, crushed
1 tbsp. salt
large bamboo skewers
cooking oil

Cooking procedure:

Wash chicken legs and drain. Slit open chicken leg along the length to expose the bones. In a big container with lid combine marinade except oil. Now put in chicken, allow marinade to fully coat the chicken, Arrange side by side chicken cover with the lid and marinate for at least 4 hours or overnight in the refrigerator. When ready to grill skew each chicken legs in bamboo skewers, Prepare basting sauce by adding cooking oil to left over marinade. Grill at medium to high heat for 5-8 minutes on each side, baste in between. Do not overcook, it should be moist inside, just cooked and slightly burnt outside. Serve with your favourite dipping sauce.





Related Grilled Chicken Recipe;
Chicken Inasal
Inihaw na Manok
Lechon Manok


Other Related Grilled Pork Recipe
Grilled Pork Belly
Grilled Pork Loin
Inihaw na Baboy

String Beans with Beef

String Beans with Beef is something I enjoy when I was a kid back in our province. The combination of beef and string beans is something we Pinoy love especially with the added mild sourness from tomatoes or even tamarind. These sour beef and string beans combination is evident in our sinigang na baka. The sitaw or string beans in a sinigang makes a big difference. Having a beef when I was a kid is already something special, this is very true when you come in a poor Province. However we always have enough vegetables, for this reason beef sinigang comes only on some especial times. Instead beef is used only as sahog for vegetables that are always available. One such dish is string beans with beef. Beef strips are sautéed in garlic, onion and a lot of tomatoes then a bit of water is added to simmer and cook the beef the string beans is then added, sometimes tamarind is also used should more sourness is required. The resultant dish is somewhat like a less broth sinigang flavored vegetable dish.

Ingredients:

1/4 kilo beef tenderloin, cut into strips
3 bundle sitaw, string beans, trimmed, cut into 1 1/2” length
1/2 head garlic, chopped
1 medium size onion, chopped
1 big size tomato, chopped
1/4 cup patis
salt
cooking oil

Cooking procedure:



In a sauce pan, sauté garlic, onion and tomato. Add beef and stir fry for 2-3 minutes. Add in patis and 1 cup of water cook for another 3-5 minutes. Add string beans and simmer for another 3-5 minutes or until vegetables are just cooked. Add salt to taste if required, serve hot with steamed rice.



See other releted string beans recipes;
Adobong Sitaw
Adobong Sitaw at Baboy
Ginisang Sitaw
Ginisang Sitaw at Sigarillas
Sitaw at Tokwa
Steamed Vegetables, Pinasingaw na Gulay

Inihaw na Tulingan

Inihaw na Isda or any other seafood is my favorite fish dish, Pinoys love anything grilled fish or seafood. From the simple straight to the charcoals to the more elaborate wrapped in aluminum foil with onion and tomatoes like the inihaw na bangus or the marinated grilled tuna. Today I just have inihaw na tulingan just season with salt to taste. I have selected a medium size skipjack tuna I wanted it grilled whole but I did not want to have and overcooked outer part and raw inner portion beside I wanted it cooked as quick as possible. To do the trick I ask the fish monger to cut the fish in half along the fish bones along the length of the fish, this way the fish could be cooked a lot quicker. Do not overcook as grilled tuna will tend to get firm when overcooked. This could be served with your favorite dipping sauce. I prefer it dip in fish sauce with kalamansi and a couple of hot chilies. Enjoy.



Ingredients:

1 kilo medium size tulingan, skipjack makarel
salt

Cooking procedure:

Ask the fish monger to cut in half along the bones from head to tail of the fish. Remove gills and innards and wash fish thoroughly, drain. Rub with salt. Grill in charcoal for 10 to 12 minutes on each side. Do not overcook, inside to be just cooked. Serve with a dipping sauce.



See other Inihaw na Isda and other seafood Recipe:
Inihaw na Alumahan
Inihaw na Bangus
Inihaw na Buntot ng Malasugi
Inihaw na Tuna
Inihaw na Pusit
Grilled Stuffed Squid

Scrambled Egg White

A reader has asked what to do with all those egg whites from making leche flan. The last time I made leche flan I just simply cook it scrambled with tomato and onion, I just added a tablespoon of ketchup to bring back the yellowish color of scrambled egg, it also add flavor to the egg specially when using the Pinoy banana ketchup. Of course you can innovate and use other omelet ingredients. The resultant dish is a healthy version of scrambled egg. This could be serve with your usual breakfast fried rice or pandesal.

Ingredients:



egg white from 12 eggs
1 medium size tomato, chopped
1 medium size onion chopped
1 tbsp banana ketchup
salt and pepper
vegetable oil

Cooking procedure:



In a big bowl beat egg whites, add in ketchup, salt and pepper to taste, keep aside. In a pan, sauté onion and tomato until soft. Add in blended egg whites and cook for 5-10 minutes, stirring just occasionally to form lumps of scrambled egg. Serve with fried rice or pandesal.

Guinataang Asuhos

Asuhos is always available here, In fact I already have several recipes of asuhos. Today I bought a kilo of the fish. Guinataang Asuhos is another method that came to my mind. For this recipe I again used coconut powder instead of the fresh one for the reason that fresh coconut is not readily available here, it is also troublesome to prepare fresh coconut milk. Using coconut powder is convenient especially for us who most of the times don’t really have enough time to cook. The recipe is simple if you love fish I am sure you would love this dish.

Ingredients:

1 kilo big size asuhos
1/2 head garlic, crushed
2 thumb size ginger cut into thin slices
1 medium size onion, sliced
1 tbsp. crushed black pepper
1 1/2 cup coconut powder
1/4 c. vinegar
3-5 pcs. chili
2-3 stalks leeks, cut into 2” length
cooking oil
salt

Cooking procedure:



Remove scales, heads and innards of each asuhos. Wash fish thoroughly drain. Dilute coconut powder in 2 cups of water and pour in to a pot. Add in garlic, onion and ginger, bring to a boil and simmer for 5 to 10 minutes or until liquid has reduced to half. Now add in asuhos, arrange side by side, add in vinegar green sili, leeks and crushed black pepper. Season with salt, cover and simmer in a medium heat for another 10 to 15 minutes or until fish are cooked and the liquid is reduce into thick consistency.





See other Asuhos and Dilis Recipe:
Crispy Fried Dilis, Deep Fried Fresh Anchovies
Kinilaw na Dilis
Paksiw na Asuhos
Pritong Asuhos
Ukoy na Dilis

See Other Guinataang Isda Recipe;
Guinataang Galungong with Pechay
Guinataang Tilapia at Pechay
Paksiw sa Gata, Guinataang Tulingan

Arabic Roasted Chicken with Garlic Sauce

Whole chicken roasted in open flame rotisserie is as popular as shawarma here in Abu Dhabi. They always come in handy whenever there is no time for home cooking. They are convenient and not to pricey. They now cost AED 30.00 a piece about P360.00, this includes half dozen pita (Arabic bread), a lot of potato fries, green salad, olives and pickles and for the dip garlic paste and hummous (Arabic dip or spread made up of chickpeas). They are usually sold at Lebanese restaurants which are located every where.



Pinoys love lechon manok, our own version of whole roasted chicken. I myself when ever I missed our lechon manok have found these Arabic roasted chickens as alternative. Of course they are not comparable with the like of Andoks or Manok ni SnPedro but they can satisfy our cravings while overseas.